Corn Substitutions in Bake Deliciously!

May 28th, 2009 by Jean Duane


A lot of the recipes in Bake Deliciously! Gluten and Dairy Free Cookbook call for cornstarch but through many tests, I have found that one starch works virtually the same as another in the recipes, so anytime cornstarch is called for, you could use tapioca flour, sweet rice flour, potato starch or arrowroot instead. I like to use arrowroot because out of all of the options, it is considered ?whole?. For some people, avoiding gluten and dairy on the GFCF diet isn’t enough. Some have other allergies too, and this post will suggest what to substitute in recipes that call for corn.
Some recipes call for cornmeal. Here are substitutions for those:
1. Lemon Bliss Cupcakes call for 1/3 cup of cornmeal. This could be substituted with amaranth, quinoa, millet or brown rice flour. This is one of my favorite recipes. It calls for lemon oil which you can purchase at any cooking store. Lemon oil adds a depth of flavor you just don’t get with lemon juice or lemon zest. Here is a photo of the Lemon Bliss Cupcakes.

Lemon Bliss Cupcakes

Lemon Bliss Cupcakes


2. Cornbread, Confetti Cornbread muffins call for cornmeal. This could be substituted with amaranth, quinoa or millet flour.
3. Cajun Corn could be substituted with any GF cereal.
4. Snacking Cereal could use rice cereal and not a mix of rice and corn cereal.
5. Cornflake Crust ? could use any cereal instead (puffed rice or millet)
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2 Responses to “Corn Substitutions in Bake Deliciously!”

  1. Comment by JaneRadriges

    Hi, interest post. I’ll write you later about few questions!

  2. Comment by chicas colombianas

    any news coming ?